New York Steak With Madagascar and Port Wine Sauce

• 2 tbsp (30 ml) whole white peppercorns
• 2 tbsp (30 ml) whole black peppercorns
• 6 8 oz (224 grm). entrecotes
• pinch kosher salt
• 2 tbsp (30 ml) almond or safflower oil
• 1 cup (225 ml) dry sherry or port
• 1 cup (225 ml) heavy cream
• 1/2 cup (125 ml) veal stock
• 3 tbsp (45 ml) unsalted butter, cut small pieces
• 2 tbsp (30 ml) pink peppercorns soaked in port wine overnight
• 2 tbsp (30 ml) green Madagascar peppercorns

1. With back of heavy sauce pan crush white and black peppercorns.
2. Remove all fat from entrecotes; season with salt and crushed peppercorns.
3. Heat large sauce pan, add oil, heat to medium, add seasoned entrecotes, cook each side 4 minutes; remove and keep warm.
4. Deglaze pan with port; reduce to half.
5. Add cream and veal stock; cook until thickened, enough to coat spoon.
6. Whisk in butter, 1 piece at time, and season with salt.
7. Place entrecotes on serving plate; ladle sauce over steaks
8. Sprinkle remaining peppercorns over each steak.

whole white peppercorns, entrecotes, kosher salt, almond, sherry, heavy cream, veal stock, unsalted butter, green madagascar

Taken from online-cookbook.com/goto/cook/rpage/001287 (may not work)